22 lbs. organic carrots, peeled and cut into large pieces
5 cups low sodium, organic chicken broth or vegetable broth
2 tablespoons chopped organic onion
2 tablespoons chopped organic celery
1 teaspoon ground ginger
1 tablespoon curry powder
1 dried hot chili pepper
2-3 cloves grated garlic
Sea salt and Pepper to taste
4 tablespoons chopped organic cilantro
¼ cup non-dairy sour cream
(Optional) one potato, peeled and chopped

Combine everything except sour cream, and cilantro into a soup pot. Bring to a boil and then simmer for about 45 minutes until carrots are tender. Discard chili pepper. Put in food processor until well blended. Serve with a dollop of non-dairy sour cream and sprinkle with cilantro. Enjoy!

Makes about 6 ½ cup servings.

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